Pork & Chile Stew Recipe

Name: Pork & Chile Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs pork baby back ribs, membranes removed, cut into 3-rib sections; 4 teaspoons salt; 2 white onions, coarsely chopped; 4 garlic cloves; 4 serrano chilies, stemmed; 4 poblano chiles, roasted, skinned, seeded and chopped; 4 white corn tortillas, toasted and torn into small pieces; 1 bunch fresh cilantro, finely chopped; for serving crumbled Cotija cheese or feta cheese; sliced radish; lime wedge, and; fresh cilantro stem

Servings: persons

6 lbs pork baby back ribs, membranes removed, cut into 3-rib sections
4 teaspoons salt
2 white onions, coarsely chopped
4 garlic cloves
4 serrano chilies, stemmed
4 poblano chiles, roasted, skinned, seeded and chopped
4 white corn tortillas, toasted and torn into small pieces
1 bunch fresh cilantro, finely chopped
for serving crumbled Cotija cheese or feta cheese
sliced radish
lime wedge, and
fresh cilantro stem

1
In a large, deep pot, cover the ribs with water, add the salt and bring to a boil.
2
Partially cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
3
Transfer ribs to a large plate and keep warm.
4
Skim off excess fat from the cooking liquid; you should have about 6 cups of liquid.
5
Add the onions, garlic and serranos to the pot and bring to a boil.
6
Simmer over moderately low heat for 20 minutes.
7
Add the poblanos and the tortilla pieces; let cool.
8
Working in batches coarsely puree the cooking liquid.
9
Return the liquid to the pot.
10
Add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes.
11
Stir in the chopped cilantro and serve with the cheese, sliced radishes, lime wedges and cilantro sprigs.

1907

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 lbs pork baby back ribs, membranes removed, cut into 3-rib sections, 4 teaspoons salt, 2 white onions, coarsely chopped, 4 garlic cloves, and more.

Yes, Pork & Chile Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork & Chile Stew

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